Beef n Cheese Pepper Sticks
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- čas přidán 20. 03. 2022
- How to make your own beef and cheese pepper sticks from start to finish. #snacksticks #pepperoni #meat
Ingredients:
10 lbs beef @ 30% fat content
100g plain salt
50-75g black pepper
10g onion powder
10g garlic powder
20g sugar
1g ground cloves
11g pink cure #1
60ml(1/2 cup)Worcestershire sauce
120g nonfat powdered milk
450g(1lb) high temperature cheese
Music:
www.epidemicsound.com/ - Jak na to + styl
They look amazing. Will give these a try. Thank you 👍
Looks good 👍
Your sausage videos are some of the best on you tube. You answer most of the questions I would have where some just leave out info that us new to this wouldn't know. I'm going to say this though,. I see an electric smoker in your future LOL. I have a Masterbuilt propane smoker and a 40' electric. The propane has more room and I do love it but I doubt i would be able to hold temps for smoking sausage with it. I've been thinking about adding a drop in electric element to the propane smoker in the future since it has more room.
hey, man. just wanted to tell you how much i love this recipe. the flavors are so rich and delicious. i've made probably a dozen or so batches over the past year, and the family can't get enough. i like the clove addition. it's so subtle that it flies under the radar in the flavor profile but somehow enhances the other spices. the only thing i do differently is add a healthy amount of mustard seed, do 50/50 beef and pork, and use sheep casings. i never could get the hang of collagen. thanks for the great content!
Thanks! I love that you're adding to it. That is the beauty of making your own!
Hey... new cutting board... nice one. But, as a carpenter from waaaay back a number of decades, I REALLY like that burl wood one you've had for a while now... =)
I love a nice board. That burl is very old and pretty special!
Wow awesome video. Great job with the how to do it. Love the time & temp information. Good job. Thanks. Ps i use a stand up dehydrator in place of a drying closet.
Whatever gets the job done! Thanks for the comment!
Liner gloves is a great idea. I was doing it for a few years, but now have a mixer.
Your recipe looks like a winner.
Do you need to refrigerate or since they have cure and smoke refrigeration is not required?
Man l like the way you do it. What do you think of adding hearty burgundy wine instead of water? Either way I’ll be making this with venison & pork. Thanks
I fully support using wine or a flavorful beer. Thanks for the comment!
You gave the amount of spice mix but how much meat in proportion to the spice mix are you using. Thank you.
You gave the amount of the spice mix the quantity but how much meat are you using in proportion to the spices. Thanks.
A thought good sir.... the "sausage closet" that you have... Does it have a vent to the outside, or other space, so that there's someplace where the moisture goes to? I imagine that there's a tad bit of moisture coming off of your product, and I just wonder where it all goes to?
I just keep the door cracked a bit.
I made your venison sticks and they were great but they are a little salty can you cut back on the salt? Other than that my whole family loved it
You can absolutely cut down on the salt a bit. Thanks for the comment!
I love to set it and forget it. I bought a cheap analog Master Build 30" electric smoker. Coupled this with an Auber PID temperature controller and it's all just plug in and play. The temp controller cost more than the smoker $ 250.00 but it's worth it. For $200.00 you can get the non-wireless but for $50 bucks more the convivence is worth it. This temperature controller will hold +\- of a couple degrees from set point and it's programmable. Meaning you can set temperatures in the smoker either in time or internal food temp. Couple this set up with a cold smoke generator and you get almost a whole sausage making automated experience, that guarantees temperatures.
Good stuff!
What's the brand of your stuffer? I'm currently looking to buy one!
LEM
I’m a little confused. Do you put water in the smoker the entire time after the initial hour of drying? That would be the smoke stage and the higher temp to bring the snack sticks up to 155 degrees. It seems counterintuitive to dry it and then add moisture. I guess I just don’t understand. I thought the moisture would cause the meat to separate from the collagen casing even with the milk powder.
The traditional school of thought is that the sausage absorbs more smoke when the casings are first dried and then smoked under high humidity. Some have suggested that drying the casings first makes little to no difference in the finished sausage. I haven't tested it out for myself yet, but I do intend to get around to it one of these days.
What smoker are you using?
It's a smoke hollow(now masterbuilt) 44" gas smoker. Basic, but it gets the job done. Thanks for the comment!
Can I use this recipe with venison and beef fat?
Absolutely! I use venison and pork belly all the time. It makes a great sausage.
Ok, I have to ask about the band-aid that is always on your hand. What's up with that?
I just had a nasty burn there that no one would want to see. It's much better now.
What was the weight yield after it was dried?
I can't say off-hand, but it probably lost 25- 30% water weight.
@@AgeofAnderson ok that's not too bad especially for the price of beef jerky now a days.
U use nonfat milk
I bought whole milk
Think it will be good ????
Should be fine
Thank u. Great content
I tried your smoking schedule and drying methods and these don’t seem to dry out like yours do and they take forever to cook. They also take forever to turn red. The last batch took 20 hours to reach 155 and were a super dark red color. What am I doing wrong? Should I not be using a water pan? Thank you!
Wow! That is a long time. Difficult to say what is happening there. The dark red would be a product of that long cook. More smoke=darker color. I always use the water pan. I would make sure that my smoker's thermometer was accurate and if so, bump up the final cooking temperature to cook them through quicker. Just keep a close eye on that internal temperature.
Aren't you supposed to taste test before you add your cure?
Yes, or after it's cured for 8-12 hours.
@AgeofAnderson just double checking the information I've read was correct! I'm going to try this recipe on the weekend thank you 🙏🏽🔥
Need to Speak up a little.
You got it!